This week we served a fairly small crowd of 410 with our “Diner Special” menu of meatloaf, mashed potatoes and gravy, a carrot/green bean/corn medley, salad, yeast rolls and an apple crisp with vanilla ice cream.

The apple crisp had 2 secret ingredients: a little rhubarb from a couple of Calvary members’ gardens, and Heath Toffee Bits for a little extra crunch in the topping.

Apple Toffee Crisp

40 servings per 12x20x2 pan. Make 13 times for 520 servings. We use full size disposable foil pans.

20 cups peeled and sliced Apples, either canned, frozen or fresh (We use frozen, peeled sliced apples from Sysco, 30#/case) Total for 13 pans is 260 cups, which is about equal to 4 30# cases.

(If you happen to have any fresh rhubarb, just throw in several cups in every pan)

If apples are frozen, bake apples first for 30 minutes at 350*. When thawed, add the sugar, flour and butter. For each pan, toss 20 cups of apples with 1 ½ cups sugar and ½ cup flour, coating apples evenly. Spread in bottom of greased baking pan. Dot with ¼# cut up butter.

Crumble topping over the apples. Bake at 350* for 45-50 minutes or until lightly browned and apples are tender. Serve warm with ice cream.

Oatmeal Topping

Ingredients are listed for 1 pan, followed by the total amount for 13 pans in parentheses